Braised Beef Cheek Stuffed Gnocchi Recipe
Ingredients
Prep time: 1 hour
Cook time: 5 hours
Total time: 6 hours
Stage one
- 200g beef
- 2 carrots
- 2 onions
- 1 bulb garlic
- Thyme
- Salt
Stage two
- 1 glass of red wine and 1 splash of vinegar reduced to a syrup
- 50g of unsalted butter
- 50g chopped herbs
- Salt
Gnocchi
- 600g passed potatoes (approximately 1kg of raw potatoes)
- 100g parmesan
- 100g pasta flour Purée
- 100g peas
- 15g butter
- 1/2 onion
- 2 cloves garlic
- 50ml milk
- 1 bunch of chervil
- 1 egg
- Salt
Cooking instructions
Serves 2
Prepare the beef
- Lightly season the beef with salt and pepper.
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Sear in a hot pan with oil.
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Add the vegetables in the pan and cover with chicken stock. Never use a cube as there is too much salt in them, or just use water.
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Cook for approximately 4 hours until the meat flakes away easily.
Prepare the pea purée
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Sweat down the onion and garlic with the butter until soft enough to break down when squeezed.
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Add the peas and puree immediately.
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Add the chervil while keep blending until the peas purée looks smooth.
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Add salt
Prepare the Gnocchi filling
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Once the cheeks are cooked put the potatoes in the oven to bake.
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Pass of the liquid from the cheeks and reduce into a jus or gravy-like consistency.
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Add the meat, butter and herbs.
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Mix ingredients in while it is hot.
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Roll into ball and flatten them to the size of your palm.
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Put approximately 8g of filling into the center and fold the gnocchi mix around.
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Pop the gnocchi in the boiling water.
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Once they float it means that they are ready.
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Put them onto a tray with oil on it so they do not stick.